Ingredients

• 1 pound small Yukon Gold Potatoes
• 6-8 oz VERY THICK bacon, sliced ¼ inch wide and 1 ½ inches long
• 1 onion, thinly sliced
• 1/2 cup garlic cloves, minced
• 2 T minced fresh thyme
• 80ml / ½ cup white wine
• 125ml / 1/2 cup heavy cream
• Salt and freshly ground black pepper
• 1 whole Reblochon cheese, rind grated and sliced (8 oz) OR Raclette treated in the same manner

Instructions

1. Preheat the oven to  440 F
2. Cook the potatoes in a pan of boiling water until tender, about 20 minutes
3. Drain and cool slightly
4. Sauté the lardons until about 1/2 sautéed then add the onions and garlic and sauté over medium heat until the onions are soft and translucent.  Add the minced thyme.
5. Add the white wine and continue to cook until the liquid has evaporated
6. Slice the potatoes into ¼ inch slices and layer half in an oven proof dish
7. Add the onion, garlic, thyme and bacon mixture
8. Add the remaining potatoes
9. Season with salt and pepper
10. Pour over the heavy cream
11. Lay the slices of cheese on top
12. Bake for 15 to 20 minutes until the cheese is golden and bubbling
13. Serve immediately with a small green salad and a glass of white wine

Tartiflette

Tartiflette